Crush 9 of the cookies to fine crumbs in food processor and reserve for later use. Crush remaining 36 cookies to fine crumbs. Place these in a medium bowl. Add cream cheese and mix until well blended. Roll the cookie mixture into 42 balls, about 1" in diameter.

Dip balls in melted chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Any leftover chocolate can be stored at room temperature for later use.

Refrigerate until firm, about an hour. Store the leftover truffles, covered, in refrigerator.

Makes 3½ dozen or 42 servings of one truffle each.

HINT: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using two forks (this will allow excess chocolate to run off) before placing on wax paper.

These sandwiches, inspired by The Grilled Cheese Truck, are all about texture. But they're about goofball creativity, too — about adding cheese to cheese in an act of righteous excess. Optional additional fillings served at The Grilled Cheese Truck include caramelized onions and pulled pork.

1. Heat the oil on a griddle or in a large skillet set over medium-high heat.

2. Top all the slices of Texas toast with a slice of cheese. Spoon 1/2 cup macaroni and cheese onto 2 of the slices of bread and top each with one of the remaining 2 slices, cheese side down. Place the sandwiches on the griddle and let cook until the bread is nicely toasted, 2 minutes. Carefully flip the sandwiches and cook on the second side until the macaroni and cheese is warmed through and the Texas toast is golden, 2 minutes more. Reduce the heat if the toast is browning too quickly. To serve, cut the sandwiches in half on the diagonal.

Note: Texas toast is just white bread cut in double-thick slices. It's great for toasting.

Spam Musubi

Travel in Hawaii and you'll notice these tiles of rice and Spam, bound in wraps of nori, displayed in hot boxes on the counters at neighborhood convenience stores. Spam is a vestige of World War II, when canned meat rations fed soldiers stationed on the islands. In this musubi recipe, inspired by the Marination Mobile, those pink slabs of pork get a quick fry in a pan and a douse of soy.

Makes 8 musubi

1 can (12 ounces) Spam

1/4 cup soy sauce

3 tablespoons mirin (sweet rice wine)

3 tablespoons granulated sugar

4 sheets of nori, cut in 2-inch wide strips (see notes)

4 cups cooked sushi rice

Furikake (see notes)

1. Remove the Spam from the can and set the can aside. Cut the Spam horizontally into 8 equal slices. Cook the slices in batches in a skillet over medium-high heat until a crisp crust forms on both sides, about 2 minutes per side. Transfer the cooked Spam to paper towels to drain.

2. Combine the soy sauce, mirin and sugar in a small saucepan over medium-high heat and let come to a boil. Reduce the heat so that the soy sauce mixture simmers, then add the drained Spam slices, turning them to coat completely. When the soy sauce mixture has thickened, use a slotted spoon to remove the Spam from the pan. Discard the soy sauce mixture.

3. Remove both the top and bottom from the can of Spam. Place a piece of nori on a work surface. Position the Spam can upright on one end of the nori. Using the can as a mold, fill it with some of the rice, pressing down on the rice with your fingers until it is about 1/2 inch thick (it helps to moisten your fingers with water when doing this). Sprinkle furikake (see notes) over the rice, seasoning it to taste, and top the rice with a slice of Spam followed by another layer of rice. Press hard on the rice to compress it. Carefully remove the can. Wrap the nori around the rice and Spam, moistening the ends with a bit of water to help seal the nori. Repeat with the remaining nori, rice and Spam, then revel in the porky goodness that is Spam.

Notes: The Sushi Chef brand of nori is widely available; it comes in .45-ounce packages.

Furikake is a Japanese condiment made from a combination of flavorings including ground dried fish, sesame seeds and seaweed. It can be found at Asian groceries or ordered online.

We know there is nothing innovative about combining crispy, salty, fatty bacon with the contrasting sweetness of chocolate, and we’ve been seeing a l’more (“lot more?”) s’mores than we’ve ever seen b’fore, but we were inspired to make our very own back when the very nice folks over at Jacob Bromwell gave us a Campfire Cooking set to giveaway.

Bacon S’mores are exactly that easy — adding a few strips of crisp, cooked bacon to the graham crackers, melting chocolate and sticky, soft marshmallows toasted over a campfire (or an indoor “campfire” aka the gas flame on our stovetop). Because there’s bacon, we used little “housemade” graham crackers in the shape of pigs.

Bacon is good on everything. At least, that’s the mantra Burger King decided to apply to their ice cream menu this summer. Starting Thursday, June 14, the fast food chain will begin serving up a bacon sundae, according to the Associated Press. The dessert involves vanilla soft serve topped with fudge, caramel, bacon crumbles and a single, glorious slice of bacon.

You’re either salivating or gagging right now. (I’m salivating, if you couldn’t tell).

The treat packs in 510 calories, 18 grams of fat and 61 grams of sugar, so you probably should avoid consuming it every day. But there’s no better way to cool off this summer than with a crispy slice of bacon, right?

Along with the bacon sundae, this summer, Burger King will also be offering a Memphis Pulled Pork BBQ Sandwich, a Carolina BBQ Whopper or Chicken Sandwich, a Texas BBQ Whopper or Chicken Sandwich, sweet potato fries, and frozen lemonade. All items are available through September 3, so get your taste before time’s up!

Ever have a sudden urge for crisp-crusted, ooey-gooey, cheesy pizza? You want it STAT. Not in the time it takes to preheat the oven to 500 degrees for a frozen pizza. Not in the 20 minutes it takes for the pizza delivery guy to arrive. And certainly not in however many hours it would take to make homemade dough and marinara sauce.

Get ready for Let's Pizza, a pizza vending machine that promises to deliver a piping hot pizza pie made from scratch in less than three minutes.

The brainchild of Italian entrepreneur Claudio Torghel, the machine will be distributed by A1 Concepts, based out of the Netherlands. It's expected to hit our shores later this year, according to the industry website Pizza Marketplace. The company is expected to set up its U.S. headquarters in Atlanta.

What is remarkable about the new machine is that it truly makes pizzas to order, including kneading and rolling out the dough. (The above video says the leavening takes place in a blistering hot infra-red oven.) There are more than 200 toppings from which to choose. The machine can even accommodate a variety of dietary restrictions, such as those for vegetarian and Kosher diets.

"Let's Pizza is a huge success in Europe and especially in Italy. That was proof for us that we have a very good pizza," A1 Concepts Chief Executive Ronald Rammer told Pizza Marketplace.

The pizza arrives in an insulated take-away box. The machine takes cash and credit cards. A 10-inch pizza will sell for about $5.95.

Rammer said Americans could expect to see the new machines at malls, airports, hospitals, restaurants, hotels, supermarkets, universities, gas stations and bus stations...

Preparation Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 4
You can either fill the foil packets with the fish, vegetables, season, seal and grill-stem or you can make the packets ahead of time and freeze till ready to grill. Works great and you're ready to pull how may you need...when you need!

1. In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
2. In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
3. Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
4. Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.
YIELD 16-18 pieces (about 4-6 servings).

Heather Power from Clarksville, Tenn. runs Kiss My Broccoli a site dedicated to healthy and delious meals.

When was the last time you took a bite of something and all your cares, worries, and expectations melted away? Can’t remember? Well then, might I suggest you whip up a plate of these delicious and healthy pancakes.

Step 5:
Spoon batter onto skillet or griddle (mine made three cakes) and cook each side approx. 5-6 minutes or until golden brown and crisp.

Step 6:
Layer with lemon-flavored Greek yogurt and top with more blueberries, toasted coconut*, and lemon zest.

Note:
*To toast coconut, scatter in a dry skillet heated to medium heat for a couple of minutes until brown. Shake the skillet occasionally to mix it up. Do NOT walk away from the pan…believe me, you will only make that mistake ONCE! Burnt coconut is no bueno!

Sweet frozen treats are perfect for hot summer days! Unfortunately, the lack of nutrition and over-abundance of chemical ingredients in most commercial varieties is far from ideal. This summer, try making your own. It's a great way to control the quality of your ingredients! Even a novice in the kitchen can easily whip up the simple homemade recipe included here. This dairy-free version of chocolate pudding pops contains natural ingredients and a raw healthy fat that you may not expect to find in a dessert!

Bananas are one of the natural ingredients in this recipe, and they add a good dose of potassium to these pops. Avocados are the surprising star of this dairy-free delight. They are packed with raw healthy fat that gives these pops their dairy-like creaminess. Avocados are also loaded with fiber, and they contain 60 percent more potassium per ounce than bananas!

Unlike commercial varieties, these pudding pops are sweetened with natural raw honey - a sweetener that actually contributes to your health. Raw honey is full of vitamins and minerals; it contains high levels of antioxidants and it actually reduces the inflammation associated with many conditions (e.g., allergies, infections). Make sure you purchase honey that is truly raw because heating (i.e., pasteurizing) honey destroys its natural health benefits! You will most likely find raw honey at your local farmers market, natural food store or health section of your regular grocery store. It is generally thicker and less clear than regular pasteurized honey. In fact, it often must be scooped out of its container rather than squeezed or poured.

Place ingredients into a blender in the order listed above. Blend on high until batter is smooth, stopping to plunge the ingredients as necessary. Pour into popsicle molds, and place in freezer until solid - about 8 hours. Run a bit of warm water over the molds to ease removal if necessary. Enjoy!

About the author:

Christy Pooschke is the author of "Eating Additive-Free" - a natural cookbook and shopping guide. If you want to eat less processed food but aren't sure what to buy or what to eat instead, then this book is for you (includes 160 recipes)! Hard copy and e-book versions are available for purchase on her website at GroceryGeek.com. Christy blogs regularly on her website to teach you how to shop for and prepare natural, additive-free foods. Subscribe today, and all of her great tips will land right in your inbox! You can also follow her on Facebook. For folks who desire a more individualized approach, Christy also offers personal consultations and personal chef services!

In her free time, Christy operates CompletelyNourished.com - an online community she created for folks interested in networking with regard to natural health, green living and positive thinking. The site features 200+ natural recipes for a variety of dietary restrictions (more recipes added weekly), natural living videos, forums, discussion groups and more! Join today!

Christy's passion for eating REAL food was sparked in 2007 when she eliminated her Fibromyalgia symptoms through diet and lifestyle changes. Until this time, she had been eating a typical American diet of boxed dinners, soda pop, candy and fast food; and she was very ill. Since regaining her health with an additive-free diet, Christy has been on a mission to educate others about the dangers lurking in their cabinets; and she has helped people around the world to maximize their health by reducing their reliance on processed foods.

When it comes to health-enhancing superfoods, cacao (chocolate) is one of the most powerful and delicious foods on the planet. In addition to supporting cardiac health and lifting moods, cacao is well known to east symptoms of PMS, enhance glucose metabolism and may even help prevent colon cancer.

If you've never had an avocado cacao smoothie, you're missing out! Here's what I drink daily to get the day started:

Yes, this is my breakfast. I couldn't imagine starting my day on processed white bread, sugared-up cereals, pasteurized orange juice or cancer-causing bacon. My day starts with a cacao avocado smoothie and it just gets better from there!

Try this yourself. You'll be amazed at the delicious taste and the difference it makes in your brain function, physical stamina, moods and more.

DIRECTIONS:
1. Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
2. Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.